1 lb dried fettuccine ▢2-3 chicken breasts cooked and cubed ▢4 tbsp olive oil ▢5 tsp minced garlic ▢1/2 cup sun-dried tomato halves sliced ▢14.5 oz petite diced tomatoes can drained ▢3 tbsp tomato paste ▢1/2 tbsp sugar ▢1 1/2 cups heavy whipping cream ▢1/2 cup sour cream ▢1 1/2 cups baby spinach ▢2 tsp garlic salt (with parsley flakes) ▢1 tbsp Italian seasoning ▢1/2 cup Parmesan cheese ▢salt and pepper to taste ▢crushed red pepper flakes optional
Water should be brought to a boil in a large vessel. Following that, incorporate the fettuccine. Prepare pasta as directed on the package, drain while reserving 1 cup of the water, and set aside.
In a small receptacle, combine the sour cream and the majority of the whipping cream; set aside.
While the pasta is cooking, heat the remaining 3 tablespoons of olive oil over medium-high heat in a large skillet. About 2 minutes, or until fragrant, saute garlic in heated oil. Reduce the heat to medium-low and incorporate the tomatoes, tomato paste, and sugar gradually. By stirring, combine.
Rapidly whisk in the cream and sour cream mixture in a slow motion to ensure complete incorporation. Once incorporated, increase the heat to medium-high and simmer for 5 to 7 minutes, or until the mixture thickens.
Incorporate the infant spinach. After the cooked pasta has incorporated into the wilted spinach, remove from heat.
Toss in the prepared poultry. Incorporate a small quantity of the heavy whipping cream that was set aside gradually if the mixture appears excessively viscous. Garnish with Italian seasoning and salt.
Sprinkle pulverized red pepper flakes on top. Prepare boiling.